Ghee is a clarified, unsalted butter with the milk proteins removed. It has a high smoke point, making it perfect for cooking, and an incredible flavour. Many people who cannot tolerate dairy can handle ghee and it is a revered food in Indian cuisine. Ghee is available in the market but it is best prepared home! Read on to know how to make it:


If you have purchased butter, you could use it for making ghee. If not, follow the steps to make butter before making ghee out of it.

How to make butter:

Keep on collecting the cream of milk in a container, preferably a glass container (1-2 weeks). You should store the collected milk cream in fridge to ensure that it does not get spoiled. You will get thick milk cream, if you boil milk and refrigerate overnight. In the morning you will get thick milk cream. The milk cream collected over time will start separating from the water. Water will go to the bottom and cream will be on top. Transfer the entire contents of the container, i.e. the collected milk cream in a food processor. Fix the blade used to churn milk and keep it on speed 1 for 5 minutes. You will observe that the butter has separated from the milky water or whey. The milky water is known as whey or buttermilk and the solidified part is butter.

How to make ghee from butter:

Heat the butter over medium heat until completely melted. Reduce to a simmer. Cook for about 10-15 minutes. It will foam, then bubble, then seem to almost stop bubbling and then foam again. When the second foam occurs, the ghee is done. At this point, the melted butter should be bright gold in colour and there should be reddish brown pieces of milk solids at the bottom of the pan. Let cool slightly for 2-3 minutes and then slowly pour through the wire mesh strainer lined with several layers of cheesecloth. Store in a jar either in fridge or at room temperature.

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